Although a source of cholesterol, shellfish can be included once a week in a healthy diet. See reverse for more details.

Thai Curried Prawns

1 340 g package Western Family
  frozen tiger prawns, 1 peeled
375 mL 1% buttermilk 1½ cups
125 mL unsweetened fine coconut ½ cup

Curry paste:
2 tiny red chillies, seeded, diced
3 green Jalapeno peppers, seeded, diced
3 garlic cloves, minced
5 cm piece ginger root, peeled, minced 2”
1 medium onion, diced
60 mL cilantro leaves, packed ¼ cup
125 mL parsley leaves, packed ½ cup
15 mL brown sugar, packed 1 Tbsp
4 mL cumin ¾ tsp
3 mL tumeric ½ tsp
grated peel of 1 lemon
1 avocado (optional)

1. Combine the peeled prawns, buttermilk and coconut in a bowl. Cover and refrigerate overnight or for at least 4 hours.

2. When ready to cook, remove prawns with a slotted spoon and drain well. Reserve liquid.

3. Combine all paste ingredients, except avocado, in a bowl with a handheld blender or in a food processor or blender. Process until a paste is formed.

4. Heat a wok or large skillet to high. Add drained prawns, a few at a time and stir-fry quickly only about 1 minute or until they start to turn pink – they will not be completely cooked. Remove each batch to a plate. (Cooking all the prawns at once will cool the pan too much.)

5. When all the prawns are par-cooked, add paste to the pan and stir in about 175 mL (3/4 cup) of the coconut/buttermilk mixture. Cook and stir occasionally for 3-4 minutes.

6. Add prawns to pan; continue to cook and stir one more minute. Prawns should still be slightly translucent and soft.

7. Serve at once on fluffy rice with a crisp salad. Slice the avocado on top, if desired.

Makes 6 servings.

Nutritional analysis per serving
Calories 224 Protein 15 g Carbohydrate 11.5 g Fat 14 g